Taken from my “Favorites” folder!

This may be completely assembled then refrigerated until ready to serve, make the bacon in advance and warm in the microwave when ready to add to the dip

Servings 10

INGREDIENTS:

1 (8 ounces) package cream cheese, softened

1 (3 ounce) package cream cheese softened

1-1/3 cups sour cream

5 green onions, chopped

4 medium plum tomatoes, chopped

1 medium green bell pepper, chopped

1 (16 ounce) jar medium or spicy picante sauce OR taco sauce

2 cups shredded Mexi blend cheese OR shredded cheddar cheese

pickled jalapenos (use as much as you like)

canned sliced black olives, drained (use as much as you like)

bacon, cooked and crumbled (use as much as you like)

tortilla or nacho tortilla chips

To save time cook the ground beef and chop the lettuce and green onions a day in advance, amounts listed are only a guideline you may adjust to taste

Servings 6

INGREDIENTS:

1 pound ground beef, cooked

1 (12-1/2 ounce) package nacho tortilla chips

2 cups shredded Mexican cheese blend

1/2 cup sour cream

1/2 cup salsa

1/2 cup shredded lettuce

2 green onions, chopped

1/4 cup sliced ripe olives, optional

1/4 cup pickled jalapeno rings

Servings 12

INGREDIENTS:

2 pounds lean ground beef

1 medium yellow onion, chopped

2 (1-1/4 ounce) package taco seasoning mix

2 cups grated cheddar cheese

1 red onion, chopped

2 heads iceberg lettuce, chopped

4 tomatoes, chopped ( I use Roma)

2 avocados, peeled and chopped

1 medium red onion, chopped

1-1/2 cups black olives, sliced

12 cups nacho chips, 1 large bag ( I use Doritos)

1 (8 ounce) bottle Catalina dressing

INSTRUCTIONS:———————————————

Yield about 3 cups

INGREDIENTS:

4 ripe avocados, peeled and seeded

1 (8-ounce) package cream cheese, very soft (can use light cream cheese)

1/2 cup spicy picante sauce

2 tablespoons fresh lemon juice

1 teaspoon garlic powder (or 2 garlic cloves, minced)

1 teaspoon seasoned salt, or to taste

1/2 teaspoon cayenne pepper (or adjust to taste

Taken from my “Favorites” folder!

This freezes well so use what you like then freeze the rest

Yield about 2-1/2 cups

INGREDIENTS:

1 pound butter, softened

4 garlic cloves, minced

1/3 cup freshly grated Parmesan cheese

3 tablespoons white wine

2 tablespoons fresh lemon juice

1 teaspoon Lousiana hot sauce (or more to taste)

4 green onions, chopped

1/3 cup finely chopped red bell pepper

1/3 cup chopped fresh parsley (or 1-1/2 tablespoon dried)

salt, optional and to taste

INSTRUCTIONS:———————————————–

Taken from my “Favorites” folder!

Serve these on salads or alone as a snack

Yield 2 cups

INGREDIENTS:

1/2 cup sugar

2 cup warm water

2 cup pecan halves

1/4 cup sugar sugar

2 tablespoons mild chili powder

1/2 teaspoon cayenne pepper (can use more depending on your heat level)

INSTRUCTIONS:——————————————————-

Yield 20 tomato slices

Tomatoes should be large red and ripe but not to soft, if you are an olive lover mix in some canned sliced black olives (hand-squeezed dry) into the cheese mixture or sprinkle some on top

INGREDIENTS:

1/2 cup freshly grated Parmesan cheese

3/4 cup shredded mozzarella cheese

1/2 cup ricotta cheese (do not substitute creamed cottage cheese)

1/2 cup Hellman’s mayonnaise

2 teaspoons very soft butter

1 teaspoon dried basil, or to taste (or can use 2 teaspoons dried oregan0)

1 small garlic clove, minced

1/2 teaspoon fresh ground black pepper

seasoned salt, optional and to taste

4 extra large ripe tomatoes

dry breadcrumbs, optional

INSTRUCTIONS:———————————————————

In a bowl, combine the first 8 ingredients, then season with salt to taste.

Cut each tomato into five slices.

Top/Spread each tomato slice with a semi-heaping tablespoon of cheese mixture.

Place on a 10 x 15-inch baking sheet.

If desired sprinkle the top of each tomato slice with breadcrumbs (this is only optional)

Broil 3-inches from  heat source for about 3-5 minutes or until cheese mixture is golden brown and tomatoes are heated through.